Description

One Pot Lentil Shrimp Jambalaya Bowls {Grain Free}

Ingredients

Units Scale

1 1/4 cup (170 grams) sliced pre-cooked andouille sausage or chicken sausage (see notes for uncooked sausage instructions)
1–2 Tablespoons light olive oil or butter
2/3 cup chopped celery
2/3 cup diced onion
2/3 cup diced bell pepper
1 teaspoon minced garlic or 2 garlic cloves
1 jalapeño, sliced (deseed for less spicy)
1 cup crushed tomatoes
3 cups cooked lentils or 1 1/4 cup uncooked lentils (see notes)
1/2 teaspoon cajun creole seasoning blend, more if desired
2 sprigs fresh thyme or 1/2 teaspoon dried thyme
pinch smoked paprika (optional)
1 bay leaf
14–16 ounces medium raw shrimp, peeled and deveined, tail off (see notes for precooked shrimp)
1 cup sliced okra, fresh or frozen
Slurry: 1 Tablespoon arrowroot starch or cornstarch mixed with 1 Tablespoon cold water
Toppings: crushed red pepper flakes, kosher salt, freshly-cracked black pepper, fresh parsley, Cajun red hot sauce

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Instructions

In a large pot over medium heat, add 1 Tablespoon oil. {NOTE: If using uncooked sausage, brown 5-6 minutes or until golden brown and remove from the pot and set aside. Extra oil will be needed for sautéing veggies.}
In the same pot, add the onion, celery, bell pepper, jalapeño, and garlic and sauté until the veggies are softened and fragrant.
Next stir in the crushed tomatoes, cooked lentils, cajun spices, smoked paprika, thyme and bay leaf. Continue cooking until the mixture reaches a simmer then reduce heat to medium-low, cover and simmer for 5 minutes.
Add the shrimp, okra, and browned sausage to the pot and stir to combine with spices, vegetables, and lentils. Cover and cook until shrimp and okra are cooked through, about 5 to 6 minutes.
For thicker jambalaya, add slurry. In a small bowl, whisk together the arrowroot and water until well combined.
Mix in the slurry and stir every couple minutes on low until the jambalaya thickens. Remove bay leaf before serving.
Serve in bowls with optional toppings.
Store leftovers in an airtight container in the fridge for up to 4 days.

Notes

Cooking Tips – For easy prep, use pre-cooked shrimp and sausage and add them to the cooked veggies and lentils. Stir on medium heat for 5 minutes for flavors to combine. If jambalaya is too thick, mix in 1/2 cup chicken broth.

Lentils – In a large pot, bring 3 cups of liquid (water or broth) to a boil. Add 1 1/4 cups of rinsed lentils. Cover tightly, reduce heat and simmer for 15-20 minutes. Drain water from the lentils and set aside in a bowl. For printable instructions see how to cook lentils post.

Prep Time: 15 min
Cook Time: 30 min
Category: stew
Method: stove
Cuisine: Cajun

Nutrition

Serving Size:
Calories: 343
Sugar: 5.1 g
Sodium: 452.8 mg
Fat: 7.5 g
Saturated Fat: 1.4 g
Carbohydrates: 34.3 g
Fiber: 7 g
Protein: 36.6 g
Cholesterol: 168.1 mg